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1
Steam or microwave the kabocha squash and mash.
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2
Combine the kabocha from Step 1 with the plain flour, salt, and raisins in a bowl.
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3
Mix gently in a cutting motion.
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4
Add the soy milk and mix lightly.
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5
Add cinnamon to taste.
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6
Add a little soy milk at a time if you want to make the batter more runny.
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7
Grease a frying pan with oil, pour in about 1 ladleful of batter.
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8
The pancake should be 10-15 cm depending how runny the batter is.
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9
When the top surface becomes dry, flip it over.
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10
Cook until slightly brown, and it's done.
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11
There you have a thick and filling pancake mostly made of kabocha squash!
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12
If the sweetness from the kabocha squash is not enough, drizzle with maple syrup, or other topping of your choice.
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13
Top with walnuts and kabocha seeds to make a lovely treat for your guests.
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14
I couldn't wait, so I had some of the first pancake before I made the second one.
